Chicken Braised in Sherry Vinegar
Pasta with Savory Cabbage

One more dish ought to finish off the cabbage. This uses Greek yogurt - save the rest of the container for next week or substitute milk.

Chicken Braised in Sherry Vinegar

Total time: 25 minutesThis is a slightly spicy. slightly tart sauce, simply reduced a bit and served with the onions.

Ingredients:

2 chicken breasts, boneless, skinless

1 onion, chopped

3 tbs sherry vinegar

3 tbs sherry

4 tbs chicken stock

1/2 tsp paprika

1/2 tsp cumin

2 tsp olive oil

Instructions:

Heat oil in medium nonstick skillet over medium-high heat.

Add paprika, cumin and sauté 1 minutes.

Add onion and sauté 5 minutes, just until starting to brown.

Move to the side, add chicken breasts and brown on both sides, about 8 minutes.

Add vinegar, sherry, stock, cover, reduce heat and simmer 10 minutes.

Uncover and reduce sauce slightly. Serve.

Pasta with Braised Cabbage

Total time: 30 minutes The cabbage is stir-fried over heat for a few minutes, to get the cooking started, then liquid is added, some paprika and mustard for a savory bite, and it's left to simmer until tender.

Ingredients:

2 cups shredded cabbage

1/2 cup (4oz, 120ml) chicken stock

1 tbs paprika, smoky if you have it

1 tbs Dijon-style mustard

2 tbs Greek yogurt or sour cream

1 tbs olive

3oz (90gr) spaghetti

Instructions:

Cook pasta according to package directions.

Heat oil in large nonstick skillet over medium-high heat. Add cabbage and stir-fry until wilted.

Add paprika and stir-fry for another minute.

Add stock and mustard, stir well to combine.

Cover, reduce heat to low and simmer until cabbage is tender, about 15 minutes longer.